Description
This classic pumpkin pie is smooth, rich, and full of warm fall spices. Made with a flaky pie crust and a creamy pumpkin filling, it’s the perfect dessert for Thanksgiving or any cozy autumn day.
Ingredients
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1 (9-inch) unbaked pie crust
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1 (15 oz) can pumpkin puree
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3/4 cup granulated sugar
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1/2 cup packed brown sugar
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1 tsp ground cinnamon
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1/2 tsp ground ginger
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1/4 tsp ground cloves
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1/4 tsp ground nutmeg
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1/2 tsp salt
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3 large eggs
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1 cup evaporated milk
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1/2 cup heavy cream
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1 tsp vanilla extract
Instructions
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Preheat your oven to 425°F (220°C).
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Roll out the pie crust and place it into a 9-inch pie pan. Crimp the edges as desired.
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In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.
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Add eggs one at a time, mixing well after each.
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Stir in evaporated milk, heavy cream, and vanilla extract until smooth.
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Pour the filling into the prepared pie crust.
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Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 40–50 minutes, or until the center is set and a knife inserted comes out clean.
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Let the pie cool on a wire rack for at least 2 hours before serving.
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Serve with whipped cream if desired.
Notes
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Make sure not to overbake the pie; it should still have a slight jiggle in the center when you take it out.
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You can make this pie a day in advance and store it in the fridge.
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For extra spice, try adding a pinch of allspice or cardamom.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 310
- Sugar: 25g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg